Amana colony cooks are more imaginative than most about preparing vegetables because they team them in unusual ways - these boiled carrots, for example, are served in creamy mashed potato sauce. This serves four or five.
1/2 cup minced onion
2 T. lard or bacon drippings
8 medium-sized carrots, peeled and sliced 1/2-inch thick
3 small potatoes, peeled and quartered
1-1/4 cups water
1 T. sugar
1/2 t. salt
Pinch of pepper
V.S.P. In a large, heavy saucepan, sauté the onion in the lard or bacon drippings 3 to 4 minutes until soft and golden. Add carrots, potatoes and water; bring to a boil, cover and cook 20 to 25 minutes until carrots and potatoes are tender. Fish out potatoes with a slotted spoon and mash well; return to pan and mix along with sugar, salt and pepper. Cook, uncovered, about 5 minutes longer, just until mashed potato sauce thickens up slightly. Serve hot.